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Thursday, May 31, 2012

Laura's Chicken Fajitas

This is my friend Laura. With her hair a little blonder, and her skin a little tanner, she is preparing to move to San Diego next month. Of course, I'm a little sad that we won't live on the same coast anymore, but since we've been living hundreds of miles apart for the last four years anyway, I'm actually looking forward to having a west coast crash pad of sorts in her new home. Yes, it will have a second bedroom, and yes, I am claiming it as my own (her boyfriend, Rusty, might refer to it as his "office," but I know better). This will also come with my own balcony, bathroom, and closet. Let's face it, once I go visit, I'll probably never come back.

Before they drive off into the sunset next month, a few weekends ago all of our college friends gathered in Boston to send them off appropriately. This meant some pub time, blueberry beer, Dark and Stormies, and lots of 80s dance partying. I arrived the night before the festivities, after a 5 hour train ride and an extremely dull, all day work conference, but was greeted by Laura's delicious chicken fajitas.

I had heard about this concoction over the phone, but was amazed by how easy they were to make once I saw Laura in action. She used chicken cutlets that were the perfect size straight from the store, pre-cut vegetables, and packets of taco seasoning. These beauties were whipped up in no time and I was thoroughly impressed.

Instead of helping with the cooking like I usually would, I followed Rusty's instructions by looking pretty and taking care of this:

I have to say, I was really good at it.

Laura used a big griddle to cook the fajitas, but two frying pans would work just as well. She heated olive oil on the griddle and threw on the chicken and vegetables. On the chicken, she sprinkled juice from half of a lime and one packet of taco seasoning. After about 5 minutes she flipped them over and repeated the lime juice/seasoning process. In another 5-10 minutes they were done! The vegetables took about the same amount of time. She stirred them every once in a while and they turned out perfectly crisp-tender and not soggy.

Heat 1 tablespoon olive oil on a griddle or in two large frying pan over medium heat. Add the chicken on one side of the griddle and the peppers and onion on the other. Juice half of the lime over the chicken and sprinkle it with one packet of taco seasoning. After 5 minutes, turn the chicken over and repeat with the lime juice and taco seasoning. Cook 5-10 minutes more, or until browned and cooked through. Meanwhile, stir the vegetables occasionally and cook until crisp-tender.

To assemble the fajita, spread a spoonful each of sour cream, avocado, and salsa on a tortilla. Top with chicken and vegetables and serve immediately.